This must be said to be a true go-to cake at our home. This cake is just so delicious and moist, with lots of flavor. We are certainly crazy about it, and it is super easy to make quickly.
Recipe for delicious moist carrot-orange cake
Now it’s time for another classic.
This must be said to be a true go-to cake in our home.
This cake is just so delicious and moist, with plenty of flavor.
We are absolutely crazy about it, and it’s super easy to whip up quickly.
The carrots make it incredibly moist, and it’s even better if made the day before.
I don’t think you should miss out on the recipe, so here it is.
Psst, the recipe fits a 24 cm springform pan.
Servings: cake
Delicious Moist Carrot-Orange Cake
This must be said to be a true go-to cake at our home. This cake is just so delicious and moist, with lots of flavor. We are certainly crazy about it, and it is super easy to make quickly.
Equipment
- Bowl
- Whisk
- Springform
- Oven
Ingredients
- 2 pcs. Egg
- 150 gram Brown sugar
- 2 gram Ground ginger
- 2.6 gram Cinnamon ground
- 4 gram Vanilla Sugar
- 4.8 gram Baking Soda
- 2.4 gram Baking Soda
- 1 pcs. Orange both zest and juice
- 90 gram Oil neutral in flavor
- 150 gram Flour
- 175 gram Carrots grated
Meringue
- 2 pcs. egg white
- 100 gram Powdered Sugar
Instructions
- 1. Eggs and brown sugar are beaten until fluffy.
- 2. All the other ingredients are added, and the mixture is stirred well.
- 3. The cake batter is poured into a greased springform pan with parchment paper at the bottom.
- 4. Bake at 175°C (fan) for about 30-35 minutes (until a stick can be inserted and comes out clean).
- 5. Let the cake cool down before making the meringue.
- 6. Whisk the egg whites until they form small white peaks.
- 7. Gradually add powdered sugar while continuing to whisk until the mixture is smooth and glossy.
- 8. Spread the meringue on the cake and lightly torch it with a blowtorch.